Regional Profile: Txakolina

Where: Basque Country, northern Spain. There are technically three separate regions here: Getariako Txakolina, Bizkaiko Txakolina and Arabako Txakolina, though they’re commonly referred to en masse as just Txakolina.

 

What: Txakolina is the region in which Txakoli, a.k.a. Chacolí — sometimes even referred to likewise as Txakolina! — is made. Don’t let it confuse you; just feel safe asking for “Cha-ko-LEEN-ah.”

 

Here, grapes like the local Hondarribi Zuri and Hondarribi Beltza are tended on pergola trellises called parra, just barely ripening in the humid, cool climate. This keeps up their high acidity, which lends the light, low-alcohol wines a tangy fruit flavor and just a touch of fizz. Translation: incredible refreshment alongside the fresh, salted and spiced, seafood-dominant cuisine of the region. The wines are most often white, though there are also red and excellent rosé Txakolis, and locals like to pour them with flare: holding the bottles above their head, the wine splashing into tumblers held below, preserving the sparkly glimmer.

 

With: Grill some olive-oil-slathered squid while you down your first refreshing glass. Then sauté up a link of sliced chorizo and toss some pimientos de Padrón into the hot, paprika-infused olive oil to snack on with the rest of the bottle.

 

Who: When we find Ameztoi Getariako — especially their rosé Rubentis — we grab as many as we can carry. And we’re always excited when a bottle of Txomin Etxaniz Getariako shows up to the party.

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This entry was posted in Aperitif, Appetizers, Food and Wine Pairing, Red, region, Regional Profile, Rosé, Seafood, Snacks, Sparkling, Style of Wine, Txacolina, Vegetables, White and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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